chunky minestrone soup

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Chunky Minestrone soup

Our easy minestrone soup makes a filling lunch or a satisfying supper, served with fresh bread. This simple bowl of goodness is packed with nutritious veg

INGREDIENTS

3 large carrots, roughly chopped
1 large onion, roughly chopped
4 celery sticks, roughly chopped
1 tbsp olive oil
2 garlic cloves, crushed
2 large potatoes, cut into small dice
2 tbsp tomato purée
2l vegetable stock
400g can chopped tomatoes
400g can butter or cannellini beans
140g spaghetti, snapped into short lengths
½ head Savoy cabbage, shredded
crusty bread, to serve

INSTRUCTIONS

STEP 1
In a food processor, whizz the carrots, onion and celery into small pieces. Heat the oil in a pan, add the processed vegetables, garlic and potatoes, then cook over a high heat for 5 mins until softened.
STEP 2
Stir in the tomato purée, stock and tomatoes. Bring to the boil, then turn down the heat and simmer, covered, for 10 mins.
STEP 3
Tip in the beans and pasta, then cook for a further 10 mins, adding the cabbage for the final 2 mins. Season to taste and serve with crusty bread.